Cucurbitacin C - Bitter Principle in Cucumber Plants

JARQ : Japan Agricultural Research Quarterly
ISSN 00213551
書誌レコードID(総合目録DB) AA0068709X
41-01-09.pdf340.41 KB

Cucumber plants contain a bitter substance, cucurbitacin C. The compound was isolated from cucumber leaves using preparatory HPLC (high performance liquid chromatography) to investigate the relationship between its content and bitterness of the plant parts. An analytical method for cucurbitacin C using HPLC was also established. A Japanese popular cultivar, ‘Sharp 1’ contained the compound in the leaves but not in the fruits, while a unique cultivar with white skin ‘Shinsyo Hakuhi’ contained it both in leaves and fruits. The stem end of ‘Shinsyo Hakuhi’ fruit contained higher amounts of it than other fruit parts. Cucurbitacin C is a strongly bitter component and its threshold level was less than 0.1 mg/L. The bitter sensation felt when biting the plant parts could be interpreted as corresponding to the content of cucurbitacin C.

作成者 HORIE Hideki ITO Hidekazu IPPOUSHI Katsunari AZUMA Keiko SAKATA Yoshiteru IGARASHI Isamu


Cucumis sativus L.



公開者 Japan International Research Center for Agricultural Sciences
国立情報学研究所メタデータ主題語彙集(資源タイプ) Journal Article
開始ページ 65
終了ページ 68
DOI 10.6090/jarq.41.65
権利 Japan International Research Center for Agricultural Sciences
言語 eng